Lamb Vindaloo

Originating in Goa in the southwest of India, this curry is made with marinated lamb, slow-cooked in tomatoes, onions, and peppers with the dark, smoky flavor of mustard seeds, and lightened with a hint of cinnamon and cardamom. (Note: this version will not be too spicy. We’ll provide a chili chutney if you’d like to add your own heat)

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